Ingredients with Measurements:
- 1 Queso Torta de Potes (about 14 oz)
- 1/2 lb chorizo, sliced
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp cumin
Special equipment needed:
- Oven-safe skillet or baking dish
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a skillet over medium heat, cook chorizo until browned and crispy. Remove from skillet and set aside.
3. In the same skillet, add chopped spinach and cook until wilted. Remove from skillet and set aside.
4. In a saucepan over medium heat, melt butter. Add flour and whisk until smooth.
5. Slowly add heavy cream and milk, whisking constantly until mixture is smooth and thickened.
6. Add salt, black pepper, paprika, and cumin. Whisk until well combined.
7. Add Queso Torta de Potes to the saucepan and stir until melted and well combined.
8. Add cooked chorizo and spinach to the saucepan and stir until well combined.
9. Pour mixture into an oven-safe skillet or baking dish.
10. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 37g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Queso Torta de Potes can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Chorizo can be substituted with any spicy sausage such as Andouille or Italian sausage.
- Spinach can be substituted with any leafy green such as kale or Swiss chard.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor and color.
- Substitute the chorizo with cooked bacon or ham for a milder flavor.
- Add diced jalapeños or red pepper flakes for extra heat.
Tips and tricks:
- Make sure to whisk the sauce constantly to prevent lumps.
- Use a sharp knife to slice the Queso Torta de Potes.
- Serve with crusty bread or tortilla chips for dipping.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve in a skillet or baking dish for a rustic look.
- Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread or tortilla chips for dipping.
- Grilled vegetables such as zucchini or bell peppers.
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream to thin it out.
- If the top is not golden brown, broil for 1-2 minutes at the end of cooking time.
Food safety advice:
- Make sure to cook the chorizo thoroughly before adding it to the sauce.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
- Queso Torta de Potes is a soft, creamy cheese from the Potes region of Spain.
Flavor profiles:
- Creamy, spicy, and savory.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Mexican